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4th of July Soda Floats

4th of July Soda Floats
  • Prep 60 min
  • Total 3 hr 0 min
  • Servings 4
Pure Americana in a glass, our 4th of July Soda Floats include homemade ice cream and made-from-scratch strawberry and blueberry syrups.
Updated May 14, 2013


Ice Cream

  • 1/2 cup sugar
  • 1/2 cup fresh lemon juice
  • 1 tablespoon honey
  • 2 to 3 teaspoons grated lemon peel (1 medium)
  • 1 cup whole milk
  • 2 tablespoons cornstarch
  • 1 cup whipping cream

Strawberry Syrup

  • 2 cups fresh strawberries, chopped
  • 1/2 cup sugar
  • 1 teaspoon fresh lemon juice

Blueberry Syrup

  • 2 cups fresh blueberries
  • 1/2 cup sugar
  • 1 teaspoon fresh lemon juice
  • Soda water


  • Whipped cream
  • Candy sprinkles


  • 1
    In 2-quart saucepan, heat 1/2 cup sugar, 1/2 cup lemon juice, the honey and lemon peel over medium-high heat until sugar and honey are dissolved and mixture comes to a boil. Boil 1 minute. Remove from heat; set aside.
  • 2
    In medium bowl, beat milk and cornstarch with whisk until smooth and no lumps remain. Beat in whipping cream. Pour mixture into saucepan with syrup; beat well. Heat over medium-high heat, beating constantly, until mixture comes to a boil and thickens to a pudding-like consistency. Boil 1 minute. Remove from heat.
  • 3
    Pour mixture into heatproof bowl. Prepare ice bath in clean sink basin or large bowl; place bowl with mixture in ice bath. Beat mixture until cool to the touch, 10 to 15 minutes.
  • 4
    Process mixture in ice cream machine following manufacturers’ directions. Scrape ice cream into freezer container; seal and freeze until solid, at least 2 hours.
  • 5
    To make syrups, place chopped strawberries in 2-quart saucepan with 1/2 cup sugar. Heat over medium-high heat until sugar dissolves, and berries soften and release their juices. Remove from heat. Press mixture through fine mesh strainer into bowl. Stir in 1 teaspoon lemon juice. Discard seeds and solids. Set syrup aside to cool. Repeat process with blueberries, 1/2 cup sugar and 1 teaspoons lemon juice.
  • 6
    To serve, layer generous scoops of ice cream with drizzles of both syrups in drinking glasses. Top with soda water; garnish with whipped cream and candy sprinkles. Best enjoyed sipped through a fun straw.

  • Making a lemon syrup prevents the lemon juice from curdling the milk and cream, ensuring a smooth and lush finished ice cream.
  • You can use the same saucepan to make the syrups, just start with the strawberry syrup so the colors don’t bleed together.
  • Ice cream can be scooped into the glasses ahead of time, simply scoop and place the prepped glasses with ice cream back into the freezer until you’re ready to serve.

No nutrition information available for this recipe
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